"This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting." — Christine
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plain soy milk
apple cider vinegar
1 1/2 cups
unbleached all-purpose flour
Excellent...I use Zweet to decrease calories...thank you for a wonderful recipe!
This cake is delicious. I made some replacements though. I was going to put whipped coconut cream on top, so instead of soy milk I put coconut milk (the watery part of the coconut can). Instead of canola oil, I put coconut oil, and instead of white sugar, I put coconut sugar. As flour, I used half whole wheat, half amaranth flour. I skipped almond extract. I definitely recommend this recipe. Thanks!
I made this cake for my vegan niece's birthday. Frosted it with a quick vegan chocolate frosting topped with fruit. It was a big hit!
I tried this recipe just this past weekend and it came out great. Moist and delicious. Nothing like many vegan cakes I have tried. Thanks for sharing. I can't wait to try some variations with this. Everyone who tried it loved it. Absolutely loved it.
Absolutely awesome! Thank you sooooo much! The ONLY "change" I did was put 1tsp almond extract and 2Tbsp vanilla. Super big hit at my sisters vegan b-day party!
This cake is very forgiving and delicious. Thanks very much for sharing.
Love it!I made this cake for my birthday and everybody loved. I split the sugar in half an I did not use salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Basic Vanilla Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 91
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